Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions co...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
BMC
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b74a0e7a95f74e11909f998f26d0be37 |
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